Question

1. The enzymes in cooked and processed foods are destroyed, why? What can the chef do next time to preserve the integrity of the food natural enzymes?

2. Two equally hungry students took part in a study. Student Awas given 2 slices of Pizza and a 16oz soda. Student Bwas given 3 apples and 16oz’s of water. Student Aate all of the Pizza and drank all of the soda.  Student Bwas only able to eat 1 apple and drank all of the water. Both students’ hunger were satisfied. Please explain the reason for the results.
3. A scientist want to create a bacteria from chloroplast and mitochondria. What changes to the chloroplast and mitochondria must be made?

Answer 1

Enzyne are heat sensitive in nature. They deactivate easily when are exposed to high temperature. Nearly all enzyme deactivates at temperature higher than 47 degree Celsius . Due to heat molecular motion increases . Thus the molecule of the enzyme and substrate move very quickly and the probability of occuring a reaction increases. At higher temperature the secondary and tertertiary structure of enzyme gets disrupted and therefore the enzyme get denatured. The molecule of the enzyme unfolds and the precise structure of the active site is lost. The bind which are most sensitive to temperature change are the hydrogen bonds.

Same happens in case of processed food.

Food can be preserved at low temperatures and there are many thermostable enzymes.

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